1 onion, chopped in half moon
2 carrots, peeled and sliced
2 pounds of red potatoes, peeled and cut into sticks
1 1/2 pound of beef cubed
1/4 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon cornstarch
1 can (227 grams) of tomato sauce (8 oz.)
1 1/2 cup boiling water
oil, salt
Get Ingredients
Chicory logo
Instructions
In a heavy-bottomed pot, heat two tablespoons oil over high heat. Add the chopped onion and cook while stirring for 5 minutes. Push the onion to one side.
Place the cubed meat in the same pot and fry 3 minutes per side, until seared.
Stir everything and add the salt, cumin, oregano, and paprika.
Dissolve cornstarch in 1 tablespoon cold water in a small cup.
Add the potatoes, carrots, tomato sauce, the dissolved cornstarch and hot water to the pot. Stir and distribute well. Cover, reduce heat to medium-low and cook covered for 30 minutes. Stir occasionally.